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2 tbsp. butter
½ cup chopped white onion
1 tsp. minced garlic
1 ½ tsp. grated ginger
½ green apple, peeled and finely diced (Granny Smith is good)
1 ½ Tbsp. Madras curry paste
½ cup chicken stock
1 can coconut milk
1 cup fresh corn kernels (approximately – use however much you like, I usually put 2 cobs worth in)
Saute onion, garlic, ginger and apple in butter until softened.
Deglaze the pan with the chicken broth.
Add the coconut milk and curry paste, and simmer until slightly thickened.
Add the corn kernels and simmer for an additional 10 minutes or so, until corn is cooked.
Add salt and pepper to taste. The sauce tends to deepen in color the longer you let it simmer, which isn’t the most appealing color so if you’re making it ahead of time, take it off the heat after the corn is soft, and reheat just before serving.
If you don’t have any curry paste, you can use 1 Tbsp. of my favorite Monsoon Coast curry powder, add an extra teaspoon of oil to the pan with the butter, and then add the curry powder while you’re sautéing the onions and garlic. This allows the spice to “bloom” in the frying pan, which helps deepen the flavour.